Use of essential oils for combating gi tract infection by helicobacter-like organisms

ABSTRACT

A nutritional composition comprising a specific essential oil and/or specific pure compound isolated from the essential oil for prevention or treatment of infection by an Helicobacter-like organism, a method of production of the composition, use of the composition in the manufacture of a functional food or medicament for the prevention or treatment of infection by an Helicobacter-like organism and a method of treatment of infection by an Helicobacter-like organism which comprises consumption or administration of a functional food or medicament comprising an effective amount of the composition.

The present invention relates to a nutritional composition comprising anessential oil for prevention or treatment of infection by anHelicobacter-like organism, a method of production of the composition,use of the composition in the manufacture of a functional food ormedicament for the prevention or treatment of infection by anHelicobacter-like organism and a method of treatment of infection by anHelicobacter-like organism which comprises consumption or administrationof a functional food or medicament comprising an effective amount of thecomposition.

Within the context of this specification the word “comprises” is takento mean “includes, among other things”. It is not intended to beconstrued as “consists of only”.

Infection by an Helicobacter-like organism (GHLO) is thought to affectabout 50% of the worlds population. A number of factors could beinvolved which determine whether an individual is subject to infection.These include genetic factors, environment, dietary habits, acquisitionage and the strains of bacteria (H. pylori) involved. 35% of cases ofinfection can lead to chronic superficial gastritis; 10-15% can lead topeptic ulcers; 0.1% to 1% can lead to atrophic gastritis which can inturn lead to gastric cancer; and the remaining cases can lead to maltlymphoma. In addition, it has been suggested that H. pylori is involvedin development of other conditions in adults including cardiovasculardiseases (ischaemia/atherogenesis), autoimmune diseases (rheumatoidarthritis/thyroid immune disease), chronic urticaria, liver diseases(cirrhosis and hepatic ancephalopathy), and gall-bladder cholelitiasis(Cag+ stains). Furthermore, in children it has been suggested that H.pylori is involved in development of other conditions including foodallergy and iron-deficiency anemia (rare).

The prevalence of infection by GHLOs is high: in developed countries5-15% of children and 20-65% of adults are estimated to be infected. Indeveloping countries the figures are substantially higher with 13-70% inthe 0-20 year old age group and 70-94% in the over 30 year old agegroup. In total it is estimated that more than 2.5 billion people areinfected.

Companion animals also are infected by GHLOs. The most prevalent GHLOsin dogs are H. bizzozeronii and H. salomonis. For cats the mostprevalent GHLOs are H. heilmannii and H. felis. In addition, cats areknown to be able to transmit H. hielmannii to humans.

Therefore, it is clear that a need exists for an effective compositionfor combating GHLOs infection.

The present invention addresses the problems set out above.

Remarkably, it has now been found that specific essential oils have aneffect on GHLOs. In particular it has surprisingly been found a specificessential oils have a extraordinary strong effect. In addition, it hassurprisingly been found that a number of essential oils have aremarkably strong effect on specific GHLOs.

An essential oil (EO) is an odorous product of a plant secondarymetabolism. Generally it can be isolated by steam distillation fromplants (leaves, stems, flowers, barks or roots) to result in an oilyliquid at room temperatures. Typically, the distilled liquid is acomplex mix of volatile compounds (VC) such as phenols, alcohols,aldehydes, terpenes etc. The activity of the EO can vary withcomposition of the VCs present and this can vary with regard to theorigin of the plant depending on geography and climate.

Some EOs have been used as flavors in food beverages or for foodpreservation and are considered as safe for consumption at theconcentrations used.

WO00/03606 discloses the use of compositions comprising EOs asbreath-fresheners in pet food. This effect is based on the sweet odourof the EOs described. WO00/03606 also discloses (in Example 2) thateucalyptus oil has a significant detrimental effect of growth of thebacteria Porphyromanos canoris, Veilionella alcalescens, Bacteriodesoralis and Fusobacterium nucleatum. However, the document does notdisclose or suggest that essential oils have a detrimental effect ongrowth of GHLOs, nor does it indicate that essential oils could be usedto combat infection by GHLOs.

DE19716660 discloses an herbal preparation for treating Helicobacterpylori infections containing essential oil(s) and/or plant extract(s),e.g. eucalyptas oil, useful for treating gastro-intestinal ulcers andgastritis. This document does not disclose or suggest that theparticular essential oils according to embodiments of the presentinvention could have a remarkably superior effect compared to otheressential oils. In contrast, it simply discloses a plant-basedpreparation for growth inhibition and/or killing of Helicobacter pyloribacteria which contains at least one of the following essential oils andextracts as active agent(s): essential oils of eucalyptus, amise andfennel and extracts of ginger root, St. John's wort, Curcuma longarhizome, wormwood, lesser cemtaury, marsh mallow root, artichoke leaves,galingale rhizome, Haronga madagascarensis, rampion, liquorice,dandelion Kava pepper (Piper methysticum) and cinnamon. There is nodisclosure or suggestion which could lead logically or plainly to thespecific subject mater of the invention.

Consequently, in a first aspect the present invention provides anutritional composition which comprises an essential oil selected fromthe group which consists of carrot seeds, cinnamon bark, clove, cumin,eucalyptus, grapefruit, lemongrass guatemala, manuka oil, origano(vulgaris) sage, savory, tarragon, thyme, a combination of two or morethereof and/or a compound isolated from one of the essential oilswherein the compound is selected from the group which consists ofalpha-pinene, beta-pinane, carvacol, citral, citronellal, estragole,eugenol, eukalyptol, farnesol, geranul acetate, geraniol, gingeroleoresine, isoeugenol, limonene, limalool, menthol, nerol, perillaaldehyde, thymol, trans-2-hexenal or a combination of two or morethereof for use in prevention or treatment of infection by a gastricHelicobacter-like organism.

In a second aspect the invention provides a method of production of acomposition according to an embodiment of the invention which comprisesthe steps of blending the components in the required amounts.

In a third aspect the invention provides use of a composition accordingto an embodiment of the invention in the manufacture of a functionalfood product or medicament for the prevention or treatment of infectionby a gastric Helicobacter-like organism.

In a fourth aspect the invention provides a method of prevention ortreatment of infection by a gastric Helicobacter-like organism whichcomprises consuming or administering functional food product ormedicament which comprises an effective amount of a compositionaccording to an embodiment of the invention.

Preferably, an embodiment of the grapefruit essential oil is derivedfrom pink or white grapefruit.

Preferably, an embodiment of the thyme essential oil is derived fromthyme (red) or thyme (vulgaris).

Preferably, an embodiment of the composition includes a combination oftwo or more essential oils and/or two or more of the compound isolatedfrom an essential oil.

Preferably, an embodiment of the invention includes a carrier, diluentor excipient selected from those known in the art.

Preferably, an embodiment of a composition according to the invention issuitable for consumption by a human. An alternative embodiment issuitable for consumption by a companion animal.

Preferably the essential oil is obtained by steam distillation. Suitablestarting materials are for example: those mentioned above includingherbs, spices, fruits and tea.

An advantage of the present invention is that it provides a compositionwherein the oil has a high solubility and a high activity at acidic pH.This provides the advantage that they can be included in an acidicformula (eg: acidified milk). Furthermore, the oil or compounds derivedtherefrom are naturally occurring—no synthetic compounds are required.

Another advantage of the present invention is that it provides a blendof different EOs having a synthetic activity (against GHLOs).

Yet another advantage of the present invention is that it provides amethod of delivering EOs topically in the stomach via the mouth. Thisovercomes the need for invasive surgical methods of combating infection.

Additional features and advantages of the present invention aredescribed in, and will be apparent from, the description of thepresently preferred embodiments which are set out below with referenceto the drawings in which:

FIG. 1 shows MBC determinations of EOs after 1 h of incubation(MBC=minimal bacterial concentration: lowest concentration at whichbacteria are killed (no growth in subculture)).

FIG. 2 shows MBC determination of EOs after 24 h of incubation.

FIGS. 3 and 4 show the influence of pH on carrot BO activity. FIG. 3shows the results of an H. pylori urease test and FIG. 4 shows theresults of an H. pylori viability test. Remarkably, carrot EO is moreactive at an acidic pH.

FIGS. 5 and 6 show the influence of pH on lemongrass EO activity. FIG. 5shows the results of an H. pylori urease test and FIG. 6 shows theresults of an H. pylori viability test. Remarkably, lemongrass EO ismore active at acidic pH.

Without wishing to be bound by theory it is postulated that themechanisms of action of EOs could involve alteration of the bacterialmembrane integrity (lipophylic compounds) which provide an increasedpermeability and leakage of intracellular components. In addition, theycould involve impairment of enzymatic systems responsible for energyproduction, synthesis of structural components and/or DNA synthesis.Furthermore, they could be involved in destruction of genetic material.

The parameters used to define the inhibitory capacity of a givensubstance are: 1) the minimal inhibitory concentration (MIC) which isthe lowest concentration at which bacterial growth is prevented, and 2)the minimal bacterial concentration (MBC) which is the lowestconcentration at which bacteria are killed (no growth in subculture). Inthe light of this: MIC≦MBC. ?

The following methods of analysis have been used:

a) Diffusion in agar solid medium (disk inhibition assay); and

b) Liquid medium assay (used for MBC determination)

MBC determination in H. pylori was carried out by placing bacteria anddifferent dilutions of EO at pH 7.4 together for 1 h or 24 h, plating(subculture in solid medium) for 3-5 days, and counting colony formingunits (CFU). The results were then plotted as H. pylori (log10CFU/ml) vsconcentration of EO (g/l). It is clear from the plots (shown in FIGS. 1and 2) that EOs already display a marked effect on H. pylori viabilityafter 1 h incubation and that the selected EOs are remarkably potentinhibitors of H. pylori in vitro.

The following tables show comparative data illustrating that EOs andpure compounds used in accordance with the present invention have aremarkably superior effect compared to the EOs which fall outside thescope of the invention

Table 1 illustrates results obtained with EOs and Table 2 illustrateresults obtained with pure compounds found in the EOs. Table 3illustrates the results of MBC vs typical concentrations in embodimentsof compositions according to the invention. Table 4 illustrates theresults of an MBC (24 h) study on H. pylori inhibition: EOs vs extracts.TABLE 1 Helicobater pylori Inhibition by EOs Liquid Diffusion in solidmedium (cm) medium Essential oil 1/10 in EtOH 1/10 in PG MBC g/L Carrotseeds 1.6 0.75 0.02 Cinnamon bark 6.3 4.5 0.04 Clove not done 3 0.1Cumin 0 1.2 0.1 Eucalyptus 1.2 1 >0.1 Grapefruit (pink) difuse 0.9 0.1Grapefruit (white) 1.7 0.8 0.1 Lemongrass Guatemala 2.9 3.2 0.04 Manukaoil not done 2 0.04 Origano (vulgaris) difuse 1.5 0.04 Sage 0 0.65 0.1Savory 1.3 2.5 0.04 Tarragon 0 0.7 0.1 Thyme (red) not done 1.9 0.1Thyme (vulgaris) 1.2 1.2 0.040 cm

≦0.6 cm (diameter of disk) = no inhibition.

TABLE 2 Liquid medium MBC MBC Pure compounds g/L ppm Alpha-pinene 0.1100 Beta-pinene 0.1 100 Carvacrol 0.04 40 Citral 0.04 40 Citronellal 0.1100 Estragole 0.1 100 Eugenol 0.1 100 Eukalyptol >>0.1 >>100 Farnesol0.04 40 Geranyl acetate >>0.1 >>100 Geraniol 0.1 100 Ginger oleoresine≦0.02 ≦20 Isoeugenol 0.04 40 Limonene 0.1 100 Linalool 0.1 100Menthol >>0.1 >>100 Nerol 0.04 40 Perilla aldehyde ≦0.02 ≦20 Thymol 0.1100 Trans-2-hexenal 0.04 40

TABLE 3 Usage levels (Fenaroll) MBC Alcoh. Essential (24 h) Drinksdrinks Soups Dishes oil ppm ppm ppm ppm ppm Carrot seeds 20 4 14   22(meat) Cinnamon 40 38.24 572.6 25 288.9 (baked) bark Clove 100 14.50 1989.86 (leaves) Cumin 100 Eukalyptus >100 2.17 2.07  1958 (candies)Grapefruit 100 276.4 132.8   860 (baked) (pink) Grapefruit 100 276.4132.8   860 (baked) (white) Lemongrass 40 8.99 8.94  36.2 (baked)Guatemala Manuka oil 40 Origano 40 (vulgaris) Sage 100 10.21 5.32 34.24(baked) Savory 40 Tarragon 100 133 154   146 (dairy) Thyme (red) 1004.97 5.05 2.95  2.95 (baked) Thyme 40 4.98 5.02 29.78 (baked) (vulgaris)Vervein 40

TABLE 4 MBC (24 h) g/L Origan Essential oil 0.04 Origan-PG extract 1.0Origan-MCT extract >1.0 Lemongrass Essential oil 0.04 Lemongrass-PGextract 1 Lemongrass-MCT extract >1.0

In an embodiment, a nutritional composition according to an embodimentof the invention comprises a source of protein. Dietary protein ispreferred as a source of protein. The dietary protein may be anysuitable dietary protein; for example animal protein (such as milkprotein, meat protein or egg protein); vegetable protein (such as soyprotein, wheat protein, rice protein, and pea protein); a mixture offree amino acids; or a combination thereof. Milk proteins such ascasein, whey proteins and soy proteins are particularly preferred.

The composition may also comprise a source of carbohydrates and/or asource of fat.

Preferably, an embodiment of the composition includes a lipid source.The lipid source preferably provides about 5% to about 55% of the energyof the composition; for example about 20% to about 50% of the energy.Lipids making up the lipid source may be any suitable fat or fatmixture. Vegetable fat is particularly suitable; for example soy oil,palm oil, coconut oil, safflower oil, sunflower oil, corn oil, canolaoil, lecithins, and the like. Animal fat such as milk fat may also beadded if desired.

The lipid source may be any lipid or fat which is suitable for use in afood product. Typical lipid sources include milk fat, safflower oil, eggyolk lipid, canola oil, olive oil, coconut oil, palm oil, palm kerneloil, palm olefin, soybean oil, sunflower oil, fish oil, and microbialfermentation oil containing long-chain, polyunsaturated fatty acids.These oils may be in the form of high oleic forms such as high oleicsunflower oil and high oleic safflower oil. The lipid source may also bein the form of fractions derived from these oils such as palm olefin,medium chain triglycerides (MCT), and esters of fatty acids such asarachidonic aid, linoleic acid, palmitic acid, stearic acid,docosahexaconic acids, linolenic acid, oleic acid, lauric acid, capricacid, caprylic acid, caproic acid, and the like.

Preferably, the lipid source comprises medium chain triglycerides; forexample in an amount of about 15% to about 35% by weight of the lipidsource.

The lipid source preferably has a ratio of n-6 to n-3 fatty acids ofabout 5:1 to about 15:1; for example about 8:1 to about 10:1.

A source of carbohydrate may be added to the nutritional composition. Itpreferably provides about 40% to about 80% of the energy of thenutritional composition. Any suitable carbohydrate may be used, forexample sucrose, lactose, glucose, fructose, corn syrup solids,maltodextrin, or a mixture thereof.

Dietary fibre may also be added if desired. If added, it preferablycomprises up to about 5% of the energy of the nutritional composition.The dietary fibre may be from any suitable origin, including for examplesoy, pea, oat, pectin, guar gum, gum arabic, fructooligosacchide or amixture thereof.

Suitable vitamins and minerals may be included in the nutritionalcomposition in an amount to meet the appropriate guidelines.

One or more food grade emulsifiers may be included in the nutritionalcomposition if desired; for example diacetyl tartaric acid esters ofmono- and di-glycerides, lecithin and mono- or di-glycerides or amixture thereof. Similarly suitable salts and/or stabilizers may beincluded.

The nutritional composition is preferably enterally administrable; forexample in the form of a powder, a liquid concentrate, or aready-to-drink beverage. If it is desired to produce a powderednutritional formula, the homogenized mixture is transferred to asuitable drying apparatus such as a spray drier or freeze drier andconverted to powder.

A liquid food product may be enriched with the an embodiment of thecomposition, for example, a drink, a soup, a liquid tea, a fermentedmilk, a renneted milk, a soy-based product, non-milk fermented product,or a nutritional supplement for clinical nutrition.

Alternatively, a solid food product may be enriched with an embodimentof the composition, for example, a soap, died tea, milk powder, ayogurt, a fresh cheese, a soy-based product, a confectionery bar, acandy, breakfast cereal flakes or bars, or a nutritional supplement forclinical nutrition.

An embodiment of the composition may be included in article ofconfectionary, for example a sweet or sweetened beverage.

The following examples are given by way of illustration only and in noway should be construed as limiting the subject matter of the presentapplication. Percentages and parts are by weight unless otherwiseindicated.

EXAMPLE 1 Nutritional Composition

A composition was made by bending the required ingredient. Itscomposition is indicated below: Tea based flavored beverage % Water 89HFCS 10 Powdered tea 0.2 Tea essence 0.2 EO mixture 0.2 (0.01-0.5)

The EO mixture comprises essential oils from cinnamon bark, clove, pinkgrapefruit, white grapefruit, lemongrass vervein, manuka (one BO aloneor a combination of two or more).

EXAMPLE 2 Nutritional Composition

A composition was made by blending the required ingredients. Itscomposition is indicated below: Vegetable soup % Potato flakes 50Dehydrated vegetable 20 Corn starch 20 Peanut oil 9.8 EO mixture 0.2(0.01-0.5)

The EO mixture comprises essential oils from carrot seeds, clove, cumin,manuka, oregano, sage, savory, thyme (red and vulgaris), tarragon (oneEO alone or a combination of two or more).

EXAMPLE 3 Nutritional Composition

A composition was made by blending the required ingredients. Itscomposition is indicated below: High boiled candy % Water 11 Crystalsugar 40 Glucose sirop 40 Fat 8.6 Emulsifier 0.2 EO mixture 0.2(0.01-0.5)

The EO mixture comprises essential oils from cinnamon bark, clove, pinkgrapefruit, white grapefruit, lemongrass, vervein, eucalyptus (one EOalone or a combination of two or more).

In each example, EO mixture=a combination of the EOs according to anembodiment of the invention in a suitable food grade carrier (solvent,sugar syrup, emulsions). Preferably, at least one pure compound isolatedfrom one of the essential oils is included.

Preferably, the maximal amount of EO is 5000 ppm containing 1-100%EO(s)/0-99% carrier

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present invention andwithout diminishing its attendant advantages. It is therefore intendedthat such changes and modifications be covered by the appended claims.

1. A nutritional composition which comprises at least one of: anessential oil selected from the group consisting of carrot seeds,cinnamon bark, clove, cumin, eucalyptus, grapefruit, lemongrassguatemala, manuka oil, origano (vulgaris) sage, savory, tarragon, thyme,a combination thereof; or a compound isolated from one of the essentialoils wherein the compound is selected from the group consisting ofalpha-pinene, beta-pinene, carvacrol, citral, citronellal, estragole,eugenol, farnesol, geranul acetate, geraniol, isoeugenol, limonene,linalool, nerol, perilla aldehyde, thymol, trans-2-hexenal or acombination thereof for use in prevention or treatment of infection by agastric Helicobacter-like organism.
 2. The nutritional compositionaccording to claim 1 including a grapefruit essential oil derived from agrapefruit chosen from the group consisting of pink and whitegrapefruit.
 3. The nutritional composition according to claim 1including a thyme essential oil derived from a thyme chosen from thegroup consisting of thyme (red) and thyme (vulgaris).
 4. The nutritionalcomposition according to claim 1 which includes at least a combinationof: at least two essential oils; or at least two compounds isolated froman essential oil.
 5. The nutritional composition according to claim 1which includes at least one additional component chosen from the groupconsisting of a carrier, diluent and excipient.
 6. The nutritionalcomposition according to claim 1 in a form suitable for consumption by ahuman.
 7. A method of producing a composition comprising the steps ofblending necessary components to provide a nutritional composition whichcomprises at least one of: an essential oil selected from the groupconsisting of carrot seeds, cinnamon bark, clove, cumin, eucalyptus,grapefruit, lemongrass guatemala, manuka oil, origano (vulgaris) sage,savory tarragon, thyme, and a combination thereof; a compound isolatedfrom one of the essential oils wherein the compound is selected from thegroup consisting of alpha-pinene, beta-pinene, carvacrol, citral,citronellal, estragole, eugenol, farnesol, geranul, acetate, geraniol,isoeugenol, limonene, linalool, nerol, perilla aldehyde, thymol,trans-2-hexenal, and a combination thereof in a therapeuticallyeffective amount for use in prevention or treatment of infection by agastric Helicobacter-like organism.
 9. A method for the treatment ofinfection by a gastric Helicobacter-like organism comprisingadministering to an individual at risk of same a therapeuticallyeffective amount of a nutritional composition which comprises at leastone of: an essential oil selected from the group consisting of carrotseeds, cinnamon bark, clove, cumin, eucalyptus, grapefruit, lemongrassguatemala, manuka oil, origano (vulgaris) sage, savory tarragon, thyme,and a combination thereof; a compound isolated from one of the essentialoils wherein the compound is selected from the group consisting ofalpha-pinene, beta-pinene, carvacrol, citral, citronellal, estragole,eugenol, farnesol, geranul, acetate, geraniol, isoeugenol, limonene,linalool, nerol, perilla aldehyde, thymol, trans-2-hexenal, and acombination thereof in a therapeutically effective amount for use inprevention or treatment of infection by a gastric Helicobacter-likeorganism.
 10. A method for preventing infection by a gastricHelicobacter-like organism which comprises the step of consuming afunctional food product which comprises a therapeutically effectiveamount of a nutritional composition which comprises at least one of: anessential oil selected from the group consisting of carrot seeds,cinnamon bark, clove, cumin, eucalyptus, grapefruit, lemongrassguatemala, manuka oil, origano (vulgaris) sage, savory tarragon, thyme,and a combination thereof; a compound isolated from one of the essentialoils wherein the compound is selected from the group consisting ofalpha-pinene, beta-pinene, carvacrol, citral, citronellal, estragole,eugenol, farnesol, geranul, acetate, geraniol, isoeugenol, limonene,linalool, nerol, perilla aldehyde, thymol, trans-2-hexenal, and acombination thereof in a therapeutically effective amount for use inprevention or treatment of infection by a gastric Helicobacter-likeorganism.
 11. The method according to claim 7 comprising the step ofusing a grapefruit essential oil derived from a grapefruit chosen fromthe group consisting of pink and white grapefruit.
 12. The methodaccording to claim 7 comprising the step of using a thyme essential oilderived from a thyme chosen from the group consisting of thyme (red) andthyme (vulgaris).
 13. The method according to claim 7 comprising thestep of using a combination of: at least two essential oils; or at leasttwo compounds isolated from an essential oil.
 14. The method accordingto claim 7 including the step of blending at least one additionalcomponent chosen from the group consisting of a carrier, diluent andexcipient.
 15. The method according to claim 7 including the step ofproducing a form suitable for consumption by a human.
 16. The methodaccording to claim 9 including the step of using a grapefruit essentialoil derived from a grapefruit chosen from the group consisting of pinkand white grapefruit.
 17. The method according to claim 9 including thestep of using a thyme essential oil derived from a thyme chosen from thegroup consisting of thyme (red) and thyme (vulgaris).
 18. The methodaccording to claim 9 including the step of using a combination of: atleast two essential oils; or at least two compounds isolated from anessential oil.
 19. The method according to claim 9 wherein thecomposition includes at least one additional component chosen from thegroup consisting of a carrier, diluent and excipient.
 20. The methodaccording to claim 9 wherein the composition is in a form suitable forconsumption by a human.
 21. The method according to claim 10 wherein thecomposition includes a grapefruit essential oil derived from agrapefruit chosen from the group consisting of pink and whitegrapefruit.
 22. The method according to claim 10 wherein the compositionincludes a thyme essential oil derived from a thyme chosen from thegroup consisting of thyme (red) and thyme (vulgaris).
 23. The methodaccording to claim 10 wherein the composition includes at least acombination of: at least two essential oils; or at least two compoundsisolated from an essential oil.
 24. The method according to claim 10wherein the composition includes at least one additional componentchosen from the group consisting of a carrier, diluent and excipient.25. The method according to claim 10 wherein the composition is in aform suitable for consumption by a human.
 26. The method according toclaim 1 wherein the composition is in a form suitable for consumption bya companion animal.
 27. The method according to claim 7 wherein thecomposition is in a form suitable for consumption by a companion animal.28. The method according to claim 9 wherein the composition is in a formsuitable for consumption by a companion animal.
 29. The method accordingto claim 10 wherein the composition is in a form suitable forconsumption by a companion animal.
 30. A nutritional composition whichcomprises at least one of each of: an essential oil selected from thegroup consisting of carrot seeds, cinnamon bark, clove, cumin,eucalyptus, grapefruit, lemongrass guatemala, manuka oil, origano(vulgaris) sage, savory, tarragon, thyme, a combination thereof; and acompound isolated from one of the essential oils wherein the compound isselected from the group consisting of alpha-pinene, beta-pinene,carvacrol, citral, citronellal, estragole, eugenol, farnesol, geranulacetate, geraniol, isoeugenol, limonene, linalool, nerol, perillaaldehyde, thymol, trans-2-hexenal, a combination thereof for use inprevention or treatment of infection by a gastric Helicobacter-likeorganism.